Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2502-2506

  Aminlari, M ^a   Majzoobi, M ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Ascorbic acid; Bisulfite; Cysteine; Freezing; SDS PAGE; Wheat proteins

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036753408     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08766.x     Document Type: Article

References (28)

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